Raise your hand if you feel writing a witty intro on Wednesdays is particularly hard. Okay, maybe it isn’t usually but I’ve been feeling under the weather today so I just decided you’d agree if we got the food talk started right away. It’s What I ate Wednesday and the theme emerging this time became clear as I sorted through the pictures: we’re talking classics today. Some typically German classics, some old favourites/ personal classics. That’s what happens when you move with a lot of food still on hand …
It’s back! My cooking motivation returned this past weekend. Oh did I miss it. Its return was likely fuelled by my mum visiting me and helping me continue at least partly with the mumables. She brought along the most immense kabocha I’ve had this year so far [more than 8 lbs – and at that making my kitchen scale go into error state]. Not just that but some of her freshly harvested snap beans, too. Green ones are obviously a classic but how about some purple ones in the mix?
Pretty, no? I’ll let you in on a secret, though: they loose their beautiful colour almost immediately when cooked so the effect vanishes quickly. While brainstorming the ‘best’ way to use the rare home-grown beans I snacked on an old favourite. That’s the marvelous part of moving with a lot of food: you’re forced to use up what you have and end up rediscovering some goodies you bought way back. Like these double-roasted salted chickpeas.
In an effort to savour the precious produce I set out to veganize a German classic that I’m sure those stopping by from Vegan Wednesday will know: Birnen, Bohnen und Speck. Only it was far from the original not just in the fact it was devoid of any animal products. I also turned what’s traditionally a sauté with a side of boiled potatoes into a casserole. Never mind that I don’t remember the last time I had the real version: this was absolutely delicious. Hearty, salty and comforting. If you’re curious about the details: there you go.
Work has me back in my old soup lady patterns. Plans of more involved workday meals will have to wait until I figure out a good meal planning schedule that works for me. Rather than panicking at the lack of produce and ideas on Sunday. All that in mind I think I did well on Sunday with this Parsnip Pumpkin Stew I prepped ahead of time for Monday and Tuesday lunches. A stick-to-your ribs vegan dish filled with vitamins and fibre. I ate it with a slice of seedy bread that met my criteria.
A sweet ending was brought into existence by my sister. Or more specifically the fact that she lives close to an IKEA store and took a trip there solely to pick up the cutest popsicle molds ever for me. Too late for popsicles? Never. Even if a whole bowl of ice cream can seem a little too much [in terms of freeze-inducing properties] a little popsicle never hurt anybody.
These are the simplest ever in that all I did was freeze the contents of an Alpro Soya dark chocolate dessert pot. Trust me: you want to try this! The pudding freezes to a not-at-all hard but velvety texture. If you don’t have popsicle molds: just shake the pudding cup and pop it into the freezer for a few hours. And then come back to thank me for the genius idea 😉 . Until then: enjoy your Wednesday!
Happiness-inducing today: Starting a promising new b0ok
Stay in touch!
What’s your favourite dish using green beans?
Do you prefer ice cream or popsicles? What are your favourite flavours?